A simple tasty recipe with some stunning fish, to start the new year off the right way!
Ingredients
- 1 whole line caught sea bass
- 50g frozen garden peas
- 50g fresh broad beans
- 2 fresh king scallops
- 50g butter
- Salt and pepper to taste
- 1 shallot
- 1/2 bulb of garlic
- Vegetable oil
- 1 sprig of fresh thyme
- 5 button mushrooms, sliced
- 1 vanilla pod
- 125ml of white wine
- 125ml of dry vermouth
- 950ml of Fish stock
- 300ml of double cream
- 1/2 lemon, juiced
- Fresh pea shoots
Method
Prepare the sea bass, remove scales with the back of a knife. Fillet fish and turn flesh side up and remove pin bones with tweezers if there are any. Slice into roughly 200-250g portion sizes, score skin and leave to one side.
To make fish stock, sauté shallots, garlic in the oil without colour. Add mushrooms, vanilla, white wine and vermouth and reduce the alcohol off until a near syrup is achieved. Add the fish stock and reduce by half again. Then add the cream, lemon juice bring to the boil and strain through a fine sieve, set aside and keep warm until later.
Soak the frozen peas in cold water until defrosted, once soft gently press the peas in your fingers until they come out of their skins.
Cook broad beans in salted water until soft, drain and refresh in ice cold water and when cold peel and mix in the peas.
Seal sea bass in a hot frying pan skin side down, once golden brown place in oven for 4-5 minutes until just cooked. Remove from oven and set aside, note the bass will only just be cooked at this stage but the residual heat will carry on cooking the fish while it rests. In the same pan seal the scallops until golden brown on both sides until once again just cooked, place with sea bass for plating.
In a pan gently heat the peas and broad beans until the butter until just warm, add a splash of lemon juice, and once warmed through add into the centre of the plate.
Gently place the sea bass on top of the peas and beans skin side up, slice the scallop in half and place on top of the sea bass leaning against each other.
Bring the veloute back to the boil, check seasoning, and foam with a stick blender. Spoon some of the foam onto the side of the sea bass, place rest of sauce in a small pourer.
Garnish the dish with the fresh pea shoots. Eat immediately.
This recipe was provided to H&C News by Chef Craig Floate and we would like to thank Craig for his recipe, can’t wait to try it.
Craig provides a variety of chef services as detailed in his website
Craig can be contacted by phone on : 07845 083 793